Biogenic Amines on Food Safety Edited by Claudia Ruiz-Capillas and Ana M. Herrero Printed Edition of the Special Issue Published in Foods www.mdpi.com/journal/foods Biogenic Amines on Food Safety Biogenic Amines on Food Safety Special Issue Editors Claudia Ruiz-Capillas Ana M. Herrero MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade Special Issue Editors Claudia Ruiz-Capillas Ana M. Herrero Department of Products (DPRD), Institute Department of Products (DPRD), Institute of Food Science, Technology and Nutrition of Food Science, Technology and Nutrition (ICTAN) of the Spanish Science Research (ICTAN) of the Spanish Science Research Council (CSIC) Council (CSIC) Spain Spain Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Foods (ISSN 2304-8158) from 2018 to 2019 (available at: https://www.mdpi.com/journal/foods/special issues/Biogenic Amines Foods) For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Article Number, Page Range. ISBN 978-3-03921-054-1 (Pbk) ISBN 978-3-03921-055-8 (PDF) c 2019 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Special Issue Editors ..................................... vii Preface to ”Biogenic Amines on Food Safety” ............................. ix Claudia Ruiz-Capillas and Ana M. Herrero Impact of Biogenic Amines on Food Quality and Safety Reprinted from: Foods 2019, 8, 62, doi:10.3390/foods8020062 ..................... 1 Alberto Fern´andez-Reina,Jos´eLuis Urdiales and Francisca S´anchez-Jim´enez What We Know and What We Need to Know about Aromatic and Cationic Biogenic Amines in the Gastrointestinal Tract Reprinted from: Foods 2018, 7, 145, doi:10.3390/foods7090145 ..................... 17 Federica Barbieri, Chiara Montanari, Fausto Gardini and Giulia Tabanelli Biogenic Amine Production by Lactic Acid Bacteria: A Review Reprinted from: Foods 2019, 8, 17, doi:10.3390/foods8010017 ..................... 50 Maria Schirone, Rosanna Tofalo, Giorgia Perpetuini, Anna Chiara Manetta, Paola Di Gianvito, Fabrizia Tittarelli, Noemi Battistelli, Aldo Corsetti, Giovanna Suzzi and Giuseppe Martino Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes’ Milk Cheese Reprinted from: Foods 2018, 7, 108, doi:10.3390/foods7070108 ..................... 77 Diana Espinosa-Pesqueira, Maria Manuela Hern´andez-Herreroand Artur X. Roig-Sagu´es High Hydrostatic Pressure as a Tool to Reduce Formation of Biogenic Amines in Artisanal Spanish Cheeses Reprinted from: Foods 2018, 7, 137, doi:10.3390/foods7090137 ..................... 88 Jae-Hyung Mah, Young Kyoung Park, Young Hun Jin, Jun-Hee Lee and Han-Joon Hwang Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods Reprinted from: Foods 2019, 8, 85, doi:10.3390/foods8020085 .....................104 Mehdi Triki, Ana M. Herrero, Francisco Jim´enez-Colmeneroand Claudia Ruiz-Capillas Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage Reprinted from: Foods 2018, 7, 132, doi:10.3390/foods7090132 .....................119 Kamil Ekici, Hayrettin Okut, Ozgur Isleyici, Yakup Can Sancak and Rabia Mehtap Tuncay The Determination of Some Microbiological and Chemical Features in Herby Cheese Reprinted from: Foods 2019, 8, 23, doi:10.3390/foods8010023 .....................135 Diana Espinosa-Pesqueira, Artur X. Roig-Sagu´esand M. Manuela Hern´andez-Herrero Screening Method to Evaluate Amino Acid-Decarboxylase Activity of Bacteria Present in Spanish Artisanal Ripened Cheeses Reprinted from: Foods 2018, 7, 182, doi:10.3390/foods7110182 .....................146 Young Hun Jin, Jae Hoan Lee, Young Kyung Park, Jun-Hee Lee and Jae-Hyung Mah The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi Reprinted from: Foods 2019, 8, 73, doi:10.3390/foods8020073 .....................161 v S`onia S´anchez-P´erez, Oriol Comas-Bast´e, Judit Rabell-Gonz´alez, M. Teresa Veciana-Nogu´es, M. Luz Latorre-Moratalla and M. Carmen Vidal-Carou Biogenic Amines in Plant-Origin Foods: Are they Frequently Underestimated in Low-Histamine Diets? Reprinted from: Foods 2018, 7, 205, doi:10.3390/foods7120205 .....................175 vi About the Special Issue Editors Claudia Ruiz-Capillas earned her Ph.D. degree in Veterinary Science from the Complutense University of Madrid in 1997. She is currently a senior research scientist at the Products Department of the Meat and Meat Products Science and Technology laboratory in the Institute of Food Science Technology and Nutrition (ICTAN-CSIC) of the Spanish Science Research Council (CSIC). Dr. Ruiz-Capillas has been working for several years on the production of biogenic amines and free amino acids in fish and meat products obtained under different manufacturing and storage conditions. In 2001 she was granted a Ramon´ y Cajal Contract (MCYT/01) to study “Actuating mechanisms of biogenic decarboxylase amine-producing enzymes in meat and meat products”. She is currently conducting research on animal fat replacers in order to develop healthier meat products and enhance their quality. She has participated in and led a number of national and international research projects. She has more than 120 SCI scientific contributions in Food Science and Technology to her credit. She has co-authored various chapters in different books; she has also been a guest co-editor of several Special Issues of journals and the co-editor of a book. Ana M. Herrero received her degree in chemistry from the Complutense University (UCM) in Spain and finished her Ph.D. in chemistry in 2004 at the same university. She is currently a scientific researcher at the Products Department of the Institute of Food Science, Technology, and Nutrition (ICTAN) of the Spanish National Research Council (CSIC). Her research focuses on both basic and applied science as well as technological applications designed to improve the quality of fish and meat and their products through studies of the implications of chemical, physical, and structural properties using vibrational spectroscopy techniques and applying traditional and emerging technologies to these foods. In recent years, her research has focused on developing meat product reformulation processes with the aim of obtaining healthier products and particularly on how these processes impact biogenic amine formation. Throughout her scientific career, she has participated in nationally and internationally funded projects and she is also involved in technology transfer through projects with various industrial sectors. Dr. Herrero has published over 70 peer-reviewed scientific papers and various book chapters in the area of meat science. She has also supervised Ph.D. theses and given lectures at seminars, courses, etc. vii Preface to ”Biogenic Amines on Food Safety” The study of biogenic amines (BA) in food is important for safety and quality reasons. The consumption of foods with high concentrations of biogenic amines has been associated with health issues. Biogenic amines also play an important role as indicators of food quality and/or acceptability. This is especially important because biogenic amines are present in varying concentrations in a wide range of foods and their formation is influenced by different factors. The book consists of 11 chapters of original contributions and reviews aimed at gaining a better understanding of biogenic amines and their impact on food quality and safety. It addresses the presence of BA in different foods (fresh meat, milk, cheese, plants, fermented soybeans, etc.) and provides a deeper understanding of the factors affecting the formation of these compounds in relation to the raw material, amino acid levels, physicochemical characteristics, microorganisms, lactic acid bacteria, animal feed, etc. It reviews the analytical techniques used to determine biogenic amines (HPLC, GC, MS-MS, FIA, etc.) and the screening methods to evaluate amino acid decarboxylase activity. It also describes different tools that can be used to reduce biogenic amines (biocontrols, starters, etc.) and the impact of different processing (high hydrostatic pressure, etc.) and storage conditions (chilled, packaging, MAP, etc.). Moreover, this book reviews the biogenic amines derived from basic and aromatic amino acids involved in the pathophysiology of the gastrointestinal tract. Furthermore, it outlines legal limits and legislation concerning biogenic amines in food and beverages and the difficulties encountered in establishing BA toxicity ranges given the dual importance of these compounds (quality and health implications). Lastly, it reports on the problems of low-histamine diets of plant origin in relation to histamine intolerance (food histaminosis or food histamine sensitivity) and the difference of these issues in comparison to the more established histamine